Peter Gordon's Expedition Tea Cocktails

An adventurous take on two classics.

Like changing your skincare regime from season-to-season, our New Year's Eve drinks menu deserves a fitful switch-up. Known for his unique fusion cuisine, we tasked good friend and chef Peter Gordon with creating two cocktails using our Expedition Tea blend.

I wanted to create two cocktails that really tasted of the Expedition tea blend’s aromatic herbs – rooibos, honey bush and liquorice. Baobab adds no discernible flavour when cold-brewed like this but its antioxidants add goodness to the mix. I steeped mine for 2 days, but if you’re in a hurry you could use it after just one. Because these cocktails were really good, I’m now going to make 7 times the recipe (350ml of each spirit) which I’ll strain after two days and store in an empty gin bottle.

Expedition Spirit — alcohol base for two cocktails

Ingredients:

3 tsp loose Expedition tea

50ml gin

50ml vodka

1 tsp raw sugar (or other sweetener eg: honey, maple syrup, agave)

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Method:

Place everything in a jar, place the lid on top and shake. Leave the liquid at room temperature for two days. Gently shake a few times each day.